INGREDIENTS

  • 8 ounces pitted dried cherries (Trader Joe’s)
  • 1/2 cup olive oil
  • 1/2 cup unsalted butter
  • 4 lbs lamb shoulder , trimmed of fat, cut into 1 1/2-inch cubes
  • kosher salt & freshly ground black pepper
  • 2 yellow onions , finely chopped
  • 2 teaspoons toasted ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated ginger
  • 1 pinch saffron threads
  • 2 teaspoons preserved lemons , chopped (or the zest of 2 lemons, finely chopped)
  • 3-4 cups rich dark stock (beef,lamb or roasted chicken)
  • 2 tablespoons honey
  • 3 tablespoons toasted sesame seeds

DIRECTIONS

  1. Rehydrate the cherries in a bowl with about a cup of warmed stock.Let soak until needed.
  2. In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat.Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned.Transfer to a large saucepan or casserole.Continue this process until allo the lamb is well browned.
  3. Reheat the saute pan over medium-high heat.Add olive oil and saute the onions to translucent, about 10 minutes.Add the spices and cook until the aromas start to come up, 2-3 minutes.Deglaze with some of the stock and add this to the pan with the lamb.Add the remaining stock and bring to a boil.Reduce the heat, cover and simmer for 45 minutes.Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest).Continue cooking for about 15-20 minutes more, or until the lamb is very tender.Add the honey and season to taste with additional salt and pepper.
  4. Serve over couscous, mixed with a few chopped Kalamata olives.Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
  5. Notes:
  6. This dish has A LOT of butter.By mistake, I only used 2 T, in stead of ½ cupNext time, I wouldn’t use any at all.There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter.This will cut calories by A LOT, too!
  7. I toasted the ground coriander in a frying pan until it was smoky & fragrant.
  8. I used beef broth, and lemon zest.